Before I get started with the holiday recipes, I want to say that I hope you had a wonderful and happy Thanksgiving and that many of you were able to spend this special day with your family or friends or both.

My husband Kenny and I had a lovely day and we also had a wonderful meal. We had a spiral sliced baked ham, seasoned green beans with sliced almonds and sourdough herb stuffing. Kenny made individual little ramekins of mashed sweet potatoes that were flavored with brown sugar, nutmeg, cinnamon, chopped pecans and topped with marshmallow cream then baked in the oven. So very rich and decadent that I could only eat a few spoonfuls. For dessert, we had a lovely applesauce spice cake that I had made the day before. All in all it was a quiet and very peaceful (and filling) day and evening.

I know that so many of you anticipate the holiday season with some "nervousness" as there is so much to do and this is also the time of year that we do most of our "special" baking, so I hope I can put your minds to ease by sharing with you some easy but also very special beverage and dessert recipes that will help you enjoy your holiday season with less worry and stress.

The recipes below can be made for any of the festive holidays in December such as Christmas, Hanukkah, Kwanzaa and also New Year's Eve. I am hoping you will enjoy these recipes and make one or two of them for YOUR particular special holiday.

Enjoy the recipes......Diana

Holiday Dates 2005

Christmas
Sunday December 25

Hanukkah
Begins at Sundown, Sunday December 25

Kwanzaa
Monday December 26

New Year's Eve
Saturday December 31

Holiday Guest Submitted Recipe

This month's Guest Submitted Recipe for Chunky Pecan Bars comes from Kara's Kitchen. As Kara says "These are like a pecan pie to go. I make these bars on Thanksgiving and Christmas! You must try them."

Holiday Beverages

Why not serve one or two of these festive beverages during the holiday season. They will surely help take the chill off those cold winter days and nights and your guests will thank you for them.......Diana

Hot Cocoa with Variations

Servings: 5 (8 oz.) servings

Comments:
Greet your holiday guests with something warm, sweet and chocolatey. Hot Cocoa is a fine choice. The children will love it served with whipped cream or mini marshmallows.

Instructions:
Cut two slices (1/4-inch thick) from each lemon and orange half. Insert whole cloves into slices; set aside. Squeeze juice from remainder of fruit halves into a medium non-reactive saucepan. Stir in apple juice and honey; mix well. Add cinnamon sticks, ginger and reserved fruit slices. Bring just to a boil over medium-high heat. Strain cider if desired and place one or two cinnamon sticks in each glass or cup. Serve immediately in a heatproof serving bowl.

Makes 6 servings.

Note: If desired, a little brandy can be added to the cider to give it that extra "zip", or leave it alcohol-free so the kids can enjoy it also.

Hanukkah Holiday Punch

Servings: 12-16 (cold version)

Comments:
This delicious combination of fruit juices and ginger ale make a terrific Hanukkah holiday punch. Grape juice may be substituted for the red wine, so non-drinkers and children can also enjoy this festive punch.

Note:
This punch can be made for any of the festive holidays celebrated in December, not just Hanukkah. If you're not making it for Hanukkah, and you're not Jewish, you may use regular red wine instead of Kosher red wine.

For a "Warm" Variation (6-8 servings)

If you prefer to serve a warm beverage; place all the ingredients in a large saucepan (omitting the ginger ale and ice cubes). Add a sachet of mulling spices and 2 tablespoons of sugar and heat to just below boiling point and keep this temperature for 10 minutes, stirring occasionally. Remove the sachet of mulling spices, pour warm mixture into punch bowl, and garnish with the sliced oranges and apples for an attractive and festive presentation. This warm variation makes 6-8 servings.

Instructions:
Place all ingredients in a large punch bowl (except for ginger ale, ice cubes and garnish). Place in refrigerator to chill. Before serving, add ginger ale (or lemon-lime soda, or club soda) and ice cubes. Garnish with sliced oranges and chopped apples. When serving, use ladle to pour into punch glasses or cups.

The Desserts

Festive English Trifle

Servings: 10-12

Comments:
I would consider this to be "the star of the show" for serving at any festive holiday occasion. It certainly makes a grand impression for either a very special Christmas, Hanukkah or Kwanzaa dessert. Your guests will be so impressed.

Special Equipment:
You will need a 2 1/2 quart (liter) trifle bowl or other flat-bottomed clear glass bowl.

Instructions:
Prepare the Vanilla Custard or Vanilla Pudding Mix, if using. (See recipe below for Homemade Vanilla Custard). If you are making the Vanilla Pudding Mix, let cool before using, or chill Vanilla Custard in fridge for 4-6 hours before using in recipe. Of course, if using the Bird's ready-made custard, there is no preparation, just use in recipe at room temperature.

Put the dried cherries in a small bowl and add boiling water to cover. Let stand for at least 30 minutes to plump the cherries. Drain. Reserve about 2 tbsp. of the cherries for garnish.

Peel the pears, halve lengthwise, core and cut the pears crosswise into thin slices. Put them in a bowl, add the lemon juice and toss to coat. In a small bowl, combine the jam with the warm water and stir. Reserve about 2 tbsp. of the almonds for garnish.

Cut the sponge cake (or pound cake, if using) into slices 1/2 inch thick. In a 2 1/2-quart trifle dish or deep glass bowl, make a layer of one-third of the cake slices, cutting and fitting them together as necessary. Sprinkle the cake layer with one-third of the sherry. Dollop one-third of the jam mixture over the cake. Sprinkle the jam with one-third each of the pears, cherries and almonds, in that order. Pour 1 1/3 cups of the vanilla custard (or vanilla pudding) over the top. Repeat to make 2 more layers.

Cover the bowl with plastic wrap and refrigerate the trifle for at least 2 hours or up to overnight.

About 30 minutes before serving, make the whipped cream: In a deep bowl, using a balloon whisk, beat the cream, confectioners' sugar and vanilla until soft peaks form. Spoon the cream over the top of the trifle. Garnish with the reserved cherries and almonds. Let stand at room temperature for about 30 minutes. To serve, scoop out large spoonfuls, going down to the bottom layer.

To Prepare the Custard:
In a medium size heavy saucepan, stir the sugar, flour, ground nutmeg and salt. Gradually stir in milk, egg yolks and vanilla extract. Cook over medium heat, stirring constantly until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Pour into bowl; cover surface with plastic wrap and refrigerate for 4-6 hours.

Makes 10-12 servings.

Tip:
Vanilla pudding mix may be substituted for the custard in this recipe. Use the larger size box of pudding mix (4.3 oz. size), and follow directions on pudding box to prepare pudding. Let pudding cool before layering the trifle. Also, store-bought ready-made custard may be used. If you are going to use vanilla pudding mix or ready-made custard instead of making the homemade custard, then making it the same day will be fine, otherwise the homemade vanilla custard should be made the day before preparing the trifle.

Note:
To toast the slivered almonds, in a small, dry fry pan over medium-low heat, stir the almonds frequently until they are fragrant and begin to turn golden brown, 2 to 3 minutes. Immediately transfer to a bowl and let cool.

Click here to view recipe and photo of Festive English Trifle on Diana's Desserts Website

Chocolate Cranberry Torte

Another show-stopper!

Serve this scrumptious torte with the luscious-raspberry liqueur sauce on the side. A dessert your guests will not soon forget. What a great holiday memory!

Instructions:
For Sauce:
Bring first 3 ingredients to boil in saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; cook until cranberries burst, about 5 minutes. Transfer to processor; puree. Strain puree into bowl; discard seeds. Mix in Chambord. Cover; chill at least 2 hours or overnight (sauce will thicken).

For Torte:
Position rack in center of oven and preheat to 350 degrees F (180 C). Butter and flour 9-inch-diameter springform pan. Line bottom with parchment paper. Stir 3/4 cup cranberries and Chambord in small saucepan over medium heat until liqueur simmers, about 1 minute. Cool to room temperature. Drain cranberries; reserve liqueur and cranberries separately.

Melt butter in heavy large saucepan over medium heat, stirring until beginning to bubble at edges. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in sugar, then eggs 1 at a time (batter will look grainy). Whisk in reserved liqueur. Add flour and salt; whisk gently until blended. Stir in reserved cranberries; transfer to prepared pan.

Bake torte until top is puffed and cracked and tester inserted into center comes out with moist (not wet) batter attached, about 1 hour. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)

For Glaze:
Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in Chambord. Let stand until glaze is thick but still pourable, whisking occasionally, about 2 hours.

Line rimmed baking sheet with foil; place cake rack in center. Cut around torte to loosen; remove pan sides. Place 8-inch-diameter cardboard round or 8-inch tart pan bottom on top of torte. Holding cardboard and springform pan bottom, turn torte over and place on rack. Remove pan bottom; peel off paper. Pour 1 1/2 cups glaze over torte. Using icing spatula, smooth glaze over top and sides (re-apply any glaze from foil if necessary). Freeze torte until glaze is set, about 10 minutes. Pour remaining 1 cup glaze over torte and smooth evenly. Sprinkle remaining 1/4 cup dried cranberries around top edge. Freeze until glaze is firm, about 15 minutes. (Can be made 1 day ahead. Transfer to platter. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Arrange fresh mint leaves between cranberries at top edge of torte. Cut into wedges and serve with sauce.

Puffed Pastry Snowflakes and Stars

These fun to make and tasty cookies are great for Gift-Giving during the holidays. If making for gift-giving, wrap them in clear, red or green cellophane paper and tie with red or green ribbon. Many compliments will come your way with these wonderful holiday cookies when given as a homemade holiday gift. People really do appreciate something that comes from your home "kitchen".

Servings: Makes 60-80 (3-inch) Snowflake or Star Cookies

Comments:
An easy Christmas puff pastry cookie that is dipped in white chocolate for an extra special treat.

International Holiday Treats

Italian Panforte

This would make a wonderful treat to bring to your hosts home for a special holiday gift for all to share during this festive time of year! Also, makes a nice ending to your holiday meal. Enjoy with a hot cup of coffee, espresso, or tea.

Servings: Makes 1 (8-inch) cake

Comments:
Panforte is the quintessential sweet of Tuscany at Christmas. It is believed that the Montecelles Nunnery in Siena created the first Panforte about the year 1,000 AD, and today this medieval sweet remains very much un-changed. A stroll through the city of Siena reveals several Panforte bakeries that satisfy any appetite for this luscious confection all year long. Panforte is a dense, rich concentration of candied orange peel, citron, chopped almonds, spices, honey, butter and sugar, shaped into a low, round disc. Panforte can be made with or without cocoa (or melted chocolate). This recipe includes unsweetened cocoa.

Note: Panforte can also be made in a square pan lined with edible rice paper and topped with rice paper before baking.

2. If using a food processor: Place figs (or other dried fruit), raisins, and orange and lemon rinds into food processor. Mix ingredients and process to puree. If processing manually: On a cutting board, finely chop figs (or other dried fruit), raisins, and orange and lemon rinds to a paste. Place mixture into a mixing bowl and stir to combine.

6. Cut into 32 (1-inch/3cm) squares or cut into very thin wedges and serve immediately. To give as a gift, cut into quarters, cover in plastic wrap, and tie with ribbon.

Makes 16-32 servings (depending on the size you slice the pieces).

Click here to view recipe and photo of Panforte on Diana's Desserts Website

Danish Aebleskiver

A traditional Danish dessert served especially during the Christmas holiday season.

Servings: 2 dozen

Comments:
What are Aebleskiver?

A traditional Danish sweet. Aebleskiver are often called "Danish doughnuts," but unlike doughnuts they are not deep-fried. They are traditionally prepared from a batter flavored with beer, spices, and citrus zest, that is leavened with baking powder (as well as eggs). Aebleskiver are cooked on top of the stove in a special pan known as an "aebleskivepande". The pan has deep individual half sphere indentations that form the aebleskiver as they cook. The batter is added to the indentations in the hot buttered pan, filling each about two-thirds full. Once the "doughnuts" have set on the bottom they are turned over and cooked on the other side, producing a round ball at the end of the cooking process. The traditional "old-country" way to turn the aebleskiver in the pan is to spear them with a knitting needle or a metal skewer. A small amount of jam or a slice of apple is sometimes inserted into the center of the Aebleskiver before turning them. The name aebleskiver translates to "apple slice." The cooked pastries are served warm, dusted with confectioners' sugar.

*Aebleskiver pans may be purchased online at: Amazon.com, Cooking.com, at Solvangmall.com, at other cooking stores on the internet, or at specialty cooking stores.

Optional Fillings:
Sliced apples
Applesauce
Jam
Jelly
Preserves

Instructions:
Beat egg yolks until light and fluffy; add the sugar and salt.

Sift the flour with baking powder and baking soda; then add to the egg mixture, alternating small amounts with the addition of the buttermilk, as you continue mixing.

Beat the egg whites until stiff, then gently fold them into the batter.

On stovetop, preheat the aebleskiver pan on medium heat. Place approximately 1/2 teaspoon butter in each cavity and heat until butter is foamy.

Pour a little batter into each cavity in pan, filling each about 2/3 full.

*Note: If you wish to fill the aebleskiver with a little applesauce or sliced apple, jam, jelly, or preserves; spoon a small amount (1-2 teaspoons) into the center of each cavity at this point in cooking.

Cook aebleskiver over medium heat until golden brown and crisp on bottom. Turn each aebleskiver with a fork to cook the other side.

The aebleskiver is done when a toothpick, or cake tester, inserted in the center comes out clean. The total cooking time is about 2-3 minutes.

Important Note:
Add a little more butter to the aebleskiver pan cavities after making each batch.

Remove aebleskiver from pan and dust with confectioners' sugar, or roll them in granulated sugar. Serve while still warm with jam or applesauce.

Tips:
You can add a small amount of ground cinnamon, ground cardamom, vanilla extract, grated lemon or orange zest to this recipe if desired.

Aebleskiver may be refrigerated and are delicious re-warmed in the microwave for 25-35 seconds.

Greek Kourambiedes Cookies

Servings: Makes 4 dozen cookies

Comments:
Greek shortbread is prepared mainly during Christmas. It is filled with almonds and sprinkled with confectioners' sugar.

In Greece, the big midwinter feast isn't Christmas but New Year's Day. It's the feast day of St. Basil, the founder of the Greek church, and on that day everyone has a vasilopitta -- Basil's bread --a big sweet bread with a cross baked on top and a coin buried inside. You cut a slice for everyone, and the tradition is that whoever gets the gold will be lucky that year. But there are also foods special to Christmas, stuffed turkey with chestnuts, rice, raisins, pine nuts and spices. And everyone has to have something sweet on hand for the carolers who come to the house: nuts and raisins, and traditional cookies like KOURAMBIEDES, which are GREEK SHORTBREADS, or diples, which are supposed to look like Christ's swaddling clothes.

Beat softened butter in large bowl of electric mixer on medium-high speed until very light and fluffy, 5 minutes. Add the 3 tablespoons of confectioners' sugar; continue beating 3 minutes. Add egg yolks, cognac and vanilla; beat until smooth. Mix in almonds, flour and baking powder until mixed well (if dough is too soft to handle, add additional flour). Shape tablespoons of dough between your palms and roll into round balls or oval shaped or crescent shaped cookies. Place (push down slightly) one whole clove on top of each cookie, (optional).

Bake on ungreased baking sheets until set and very pale golden in color, about 15 minutes. The shortbread cookies should not be too brown, a very light color, almost no color. Remove cookies to cooling rack. Place remaining confectioners" sugar into sifter, and while cookies are still hot, sift confectioners" sugar over tops.

When cookies are completely cool, roll cookies in confectioners' sugar, and then repeat this rolling in sugar one more time. Place each cookie in a pretty paper muffin cup for serving.

Hanukkah

Hanukkah Pistachio Cookies

Servings: Makes 30 cookies

Comments:
During Hanukkah, it's traditional to partake in homemade treats to commemorate the annual Jewish celebration of freedom. These specially shaped shortbread-style cookies, with decorative icing, help pass the venerated tradition from generation to generation.

Instructions:
1. Preheat oven to 325 degrees F (160 C). In a medium mixing bowl stir together flour and sugar. Using a pastry cutter, cut in margarine until mixture resembles fine crumbs and starts to cling. Stir in pistachios. Form mixture into ball. Knead just until smooth. Wrap dough. Chill for 1 hour or until easy to handle.

3. Bake in preheated oven for 18 to 22 minutes or until bottoms are lightly browned. Cool on sheet 5 minutes. Transfer to wire rack; cool for 30 minutes.

4. In a medium mixing bowl combine powdered sugar, orange juice, and vanilla. Stir in additional juice, 1 teaspoon at a time, until the icing reaches piping consistency. If desired, tint a portion of the icing with food coloring. Decorate cookies as desired with icing. Store in a tightly covered container.

Kwanzaa

Serve these crunchy little cakes (also called wafers) at your Kwanzaa parties and celebrations as a delicious appetizer before the meal or a light treat after dinner.

Benne Cakes

Servings: 3 dozen

Comments:
Benne cakes are traditionally associated with the Deep South, where bennes with sesame seeds are considered good luck. The recipe actually originated in West Africa, and is enjoyed the world over for its wonderful taste. Wafers and cookies made from benne are now a part of Kwanzaa ("first fruit" in Swahili), the African-American family festival that lasts from December 26 through January 1.

Instructions:
Preheat the oven to 325 degrees (160 C) and lightly grease a cookie sheet. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, vanilla and lemon juice. In a small bowl, whisk the flour, baking powder and salt. Mix the dry ingredients into the butter mixture and stir in the sesame seeds. Drop by the teaspoonful onto the prepared cookie sheet about two inches apart. Bake for 15 minutes, or until the edges are lightly browned.

Instructions:
Stir sugar and bitters in pre-chilled Champagne glass. Add Champagne. Drop sugar cube into glass (it should land on the bottom). If desired, twist lemon peel over top and drop into glass.